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The ABC's of Home Food Dehydration by Barbara Densley
Abstract: Many commonly-asked questions on food preservation are answered in a detailed, practical guide to home food drying. Specific instructions, recipes, drying methods, techniques, and helpful hints are described for a wide range of foods from avocados and bananas to yoghurt and zucchini prepared with a home food dehydrator. Dehydration is an easy and economical way to preserve foods. Convenience and snack foods which are high in nutrition can be made at home. Dried foods store well and are excellent for outdoor activities, and rehydrated foods can substitute for fresh, frozen or canned foods. Criteria for selecting a home food dehydrator and using it efficiently, and chemical concepts in the pretreatment and drying processes are examined. Testing for dryness, labeling, packaging and storage are discussed. A glossary of food dehydration terminology, a metric conversion table, a buying guide and suggested references are also included.
Current inventory is one remaining.
It supports the L'Equip Dehydrator line that we carry.
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